Introduction
These Lemon Meringue Pie Bars bring all the bright, tart-sweet flavor of the classic pie into a fuss-free, shareable dessert. You get a flaky pie crust base, a vibrant and silky lemon curd layer, and a cloud of toasted meringue on top. They’re perfect for when you want that iconic dessert but without the stress of slicing a perfect pie wedge.
Prep & Cook Time
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes (plus chilling time)
- Servings: 16 bars
Ingredients
- 1 pie crust (9 inch)
- 1/2 cup cornstarch
- 1 cup granulated sugar
- 1/4 teaspoon salt
- 1-1/2 cup warm water
- zest of one lemon
- 1/2 cup lemon juice (freshly squeezed, about 3-4 lemons)
- 4 egg yolks
- 1 Tablespoon butter
- 4 egg whites
- a pinch of salt
- 1/2 cup granulated sugar
Instructions
- Preheat your oven to 450°F (230°C). Press the 9-inch pie crust into an 8×8-inch square baking pan, trimming or folding the edges as needed to fit. Prick the bottom all over with a fork. Bake for 9-12 minutes, or until lightly golden. Set aside to cool. Reduce oven temperature to 400°F (200°C) for the meringue.
- In a medium saucepan, whisk together the cornstarch, 1 cup granulated sugar, and 1/4 teaspoon salt. Gradually whisk in the 1 1/2 cups warm water until smooth.
- Place the saucepan over medium heat. Cook, whisking constantly, until the mixture becomes very thick and translucent, about 5-7 minutes. Remove from heat.
- In a separate bowl, whisk together the lemon zest, 1/2 cup lemon juice, and 4 egg yolks. While whisking constantly, slowly pour about 1 cup of the hot cornstarch mixture into the egg yolk mixture to temper it.
- Pour the tempered egg mixture back into the saucepan with the remaining cornstarch mixture. Return to medium heat and cook, whisking constantly, for 2-3 more minutes until thick and bubbly. Remove from heat and stir in 1 Tablespoon butter until melted and smooth.
- Pour the hot lemon filling over the cooled crust and spread into an even layer. Set aside.
- For the meringue, place the 4 egg whites and a pinch of salt in a very clean, grease-free bowl. Using a hand mixer or stand mixer, beat on medium-high speed until soft peaks form.
- Gradually add the 1/2 cup granulated sugar, about 1 tablespoon at a time, while beating continuously. Beat until stiff, glossy peaks form.
- Spread the meringue over the warm lemon filling, sealing it to the edges of the crust. Use the back of a spoon to create decorative peaks.
- Bake at 400°F (200°C) for 5-7 minutes, or until the meringue peaks are lightly browned. Let cool completely at room temperature, then refrigerate for at least 4 hours, or until fully set, before slicing into 16 bars.
Variations
- Toasted Meringue Swirls: Instead of spreading the meringue, pipe it onto the filling using a large star tip for elegant, professional-looking swirls before toasting.
- Individual Servings: Prepare the recipe in a muffin tin lined with parchment squares for pre-portioned, easy-to-serve lemon meringue cups.
- Burnt Meringue Finish: For a dramatic look, use a kitchen torch to toast the meringue to your desired level of caramelization instead of using the oven.
- Lemon-Lime Twist: Substitute half of the lemon juice with fresh lime juice and use lime zest for a tangy citrus blend.
Tips for Success
- Ensure your egg whites are at room temperature and your bowl is completely free of grease for maximum volume when beating the meringue.
- Tempering the egg yolks in Step 4 is crucial to prevent them from scrambling when added to the hot mixture. Go slowly and whisk vigorously.
- Let the bars chill thoroughly before slicing—this makes for clean cuts and helps the layers set perfectly.
- For easier slicing, dip a sharp knife in hot water and wipe it clean between each cut.
Storage & Reheating
FAQ
Can I use a store-bought pie crust?
Absolutely. A refrigerated or frozen deep-dish pie crust works perfectly for convenience. Just press it into your square pan as instructed.
What can I do with the leftover egg yolks from the meringue?
This recipe uses the 4 egg yolks from the eggs you separate for the meringue, so there are no yolks left over.
Why is my lemon filling lumpy?
Lumps usually form if the cornstarch wasn’t fully dissolved in the water or if the heat was too high, causing it to clump. Whisk vigorously from the start and cook over medium heat.
Can I make these ahead of time?
You can bake the crust and prepare the filling a day ahead. Assemble with the meringue and toast it the day you plan to serve for the best meringue texture.
Why did my meringue weep or shrink?
“Beading” or weeping can happen if the meringue is spread on cold filling. Spread it on the warm filling to help it adhere. Shrinking often occurs if the meringue is under-beaten.
Can I double this recipe?
Yes, double all ingredients and bake in a 9×13-inch pan. You may need to add a few extra minutes to the initial crust baking time.